3 Raw Vegan Chocolate Desserts for this St Valentine’s Day
All are easy, no-bake, no oil or added sugar, raw & vegan.
RECIPES:
PISTACCHIO BERRY & COCO CHOCO BARK
Prepare time: 10 min
Resting time: 3 hours
Ingredients:
200 gr Dark Chocolate
Pistachios chopped 20 gr
Coconut flakes (small) 10 gr
Dried Cranberries (chopped) 15 gr
Freeze-dried Raspberries 15 gr
Intructions:
1. Melt the chocolate according to the instructions (water bath or microwave).
2. Pour the melted chocolate on a rectangular (or any that you want) mold and spread it with a spatula forming a layer of the desired thickness.
3. Add the toppings and put in the fridge until hard, approx 3 to 4 hours.
Black & White Chocolate Truffles
Prepare time: 20 min
Resting time: 5 hours
Ingredients:
TRUFFLE:
200 gr Dark Chocolate
100 ml Coconut Milk (full-fat, shaken)
20 gr Cacao Powder (to cover)
COVER:
100 gr white chocolate
20 gr dried cranberries (chopped)
20 gr hazelnuts (finely chopped)
Instructions:
Make the batter
1. Cut the dark chocolate into regular pieces and put in a glass bowl. The smaller the easier they will melt.
2. Heat the Coconut Milk, without boiling. Pour the hot coconut milk in the chocolate bowl and stir until all the pieces are melted. If there are some chocolate pieces left, heat in the microwave, 10 sec at a time, stirring in between until all has melted.
3. Put the bowl in the fridge and chill for 3-4 hours to harden. Before taking out from the fridge, make sure all its firm by inserting a knife in the middle.
Make the truffles
4. When hard, take out of the fridge and scoop the batter with a spoon or a small table-sized scoop, forming balls. You can also use your hands to shape them. Put the cacao powder on a plate or bowl and cover the truffles.
Chill in the fridge for at least another hour.
Cover
5. Melt the white chocolate according to the instructions (water bath or microwave) and allow to cool down for 5 minutes.
Remove the truffles from the fridge and cover them with the white chocolate.
6. Top the truffles with some chopped cranberries and hazelnuts.
Put back in the fridge until the white chocolate hardens, about 1 hour.
RAW CHOCOLATE TART
Prepare time: 20 min
Resting time: 5 hours
Ingredients:
CRUST:
6 medjool dates (pitted, soaked in warm water for about 30 mins)
1 cup nuts (I choose walnuts but almonds and hazelnuts work too, or a mix of all)
½ cup instant/ quick oats
FILLING:
200 gr dark chocolate
250 ml coconut milk
1 tbsp maple syrup
1 tsp vanilla extract
¼ tsp salt
TOPPINGS:
20 gr chopped Walnuts
75 gr chopped Strawberries
Instructions
Do the crust:
1. Soak the medjool dates in warm water for 30 minutes.
2. Meanwhile, process the nuts and rolled oats until small pieces.
3. After 30 min, in a blender process first the medjool dates (no water). Then add the ground oats and walnuts, and pulse the blender to mix. If needed, add 1 tbsp of plant-milk at a time. You can also use your hands or a spoon to mix.
4. Cover a cake pan or springbase pan with parchment paper and press the crust to the bottom forming a base. Refrigerate while you do the filling.
Do the filling:
5. Heat the Coconut Milk, without boiling. Pour the hot coconut milk in the chocolate bowl and stir until all the pieces are melted. If there are some chocolate pieces left, heat in the microwave, 10 sec at a time, stirring in between until all has melted. Add the vanilla extract and maple syrup and mix. Allow to cool down for 5 min.
6. Pour the filling on the crust and refrigerate it for about 3 hours.
7. Finally add the toppings of choice, I went with walnuts and strawberries.
Thanks for watching!
Love yourself and enjoy a St. Valentine’s Treat.
Stay healthy & happy! ?
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